Brownie Bottom Cheesecake

In the world of desserts, few combinations are as enticing as the union of a rich and fudgy brownie with a luscious and creamy cheesecake. The Decadent Brownie Bottom Cheesecake masterfully blends these two beloved treats into one unforgettable dessert that is sure to satisfy any sweet tooth. This recipe is not just a feast for the palate; it is also a visual delight, showcasing the contrasting layers of dark chocolate and smooth creaminess that make it a standout choice for celebrations, gatherings, or simply as a special treat at home.

Indulge in the ultimate dessert experience with Decadent Brownie Bottom Cheesecake! This stunning creation marries a rich, fudgy brownie base with a creamy, velvety cheesecake filling, making it perfect for celebrations or a special treat at home. With its beautiful contrasting layers and optional toppings like chocolate ganache or fresh berries, this cheesecake is not only delicious but visually impressive, creating a delightful centerpiece for any dessert table. Discover how to craft this unforgettable treat and elevate your baking skills!

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Ingredients

For the Brownie Base:

1/2 cup unsalted butter (1 stick)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream (optional for tanginess)

1/4 cup heavy cream (for creaminess)

For the Topping:

1/4 cup chocolate chips (optional)

Fresh raspberries or strawberries (for garnish, optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan with cooking spray or butter, and line the bottom with parchment paper for easy removal.

Make the Brownie Base:

- In a medium microwave-safe bowl, melt the butter. Let it cool slightly.

- Stir in the granulated sugar, followed by the eggs and vanilla extract. Mix until well combined.

- Sift in the cocoa powder, flour, salt, and baking powder. Stir just until combined without overmixing.

- Pour the brownie batter into the prepared springform pan, spreading it evenly.

Bake the Brownie Base: Bake for 20-25 minutes until a toothpick inserted comes out mostly clean (a few moist crumbs are okay). Remove from the oven and let it cool while you prepare the cheesecake filling.

Prepare the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth (about 2-3 minutes).

- Gradually add the granulated sugar and vanilla extract, mixing until well combined.

- Add the eggs one at a time, mixing on low speed after each addition until just incorporated.

- If using, blend in the sour cream and heavy cream for extra richness and tang.

Combine and Bake the Cheesecake:

- Pour the cheesecake filling over the cooled brownie base, spreading it evenly.

- Tap the pan gently on the counter to release any air bubbles.

Bake the Cheesecake:

- Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

Chill and Serve:

- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set.

- When ready to serve, carefully remove the cheesecake from the springform pan.

- If desired, top with chocolate chips and fresh berries for a touch of color and flavor.

Slice and Enjoy: Use a sharp knife to slice the cheesecake, wiping the knife with a damp cloth between cuts for clean slices. Serve chilled and indulge in the delightful combination of brownie and cheesecake!

Prep Time: 15 mins | Total Time: 5 hours | Servings: 12